SAUSAGE PHOTO GALLERY (Without Original Recipes)

Agoracritus
User
User
Posts: 62
Joined: Sat May 04, 2019 23:14

Re: Post-drying PH is 6.5 - is my sausage safe?

Post by Agoracritus » Sun May 26, 2019 23:45

Here’s a closeup pic of my slow cured pepperoni snack stick fail. Unfortunately, I can’t even use them as doggy treats, because my 13 year old cocker pup doesn’t need that much sodium.
Attachments
EA404E67-CF1D-42A3-99F3-E3090DC0BFE2.jpeg
Agoracritus
User
User
Posts: 62
Joined: Sat May 04, 2019 23:14

Re: Post-drying PH is 6.5 - is my sausage safe?

Post by Agoracritus » Mon May 27, 2019 00:29

On a happier note, here’s a couple pics of some summer sausages (kind of a hybrid of summer sausage and semi-dry pepperoni) hanging in my newest curing chamber (for just a few days to firm up a bit). I’ll be using the chamber to slow cure dry salamis very soon (now that it’s had a couple weeks of operating within my performance expectations).

The main reason I’m sharing this particular post is to show that even the humble summer sausage doesn’t have to be as unexciting as the stuff you buy in stores (which I don’t even like, by the way).

The nice thing about making a fast fermented, semi-dry sausage, is that you can tweet your formula/recipe without waiting 6 weeks or more to see how it turns out. This particular batch is a test to see if I like Spanish paprika and a little more roasted garlic powder than I typically use in my favorite slow cured sausage recipe. (These will be finished in less than 5 days total time, start to finish.)

They are WAY better than the logs people gift at Christmas (if I do say so myself), and I’d be happy to tell you exactly how I make them (the recipe/method is basically only a slight deviation from the recipe for summer sausage on this site).
Attachments
C37ECB49-9E81-4C77-8B4E-CEA5AB031493.jpeg
72097CA0-74B4-4594-8377-DB6C6E25EAF2.jpeg
Agoracritus
User
User
Posts: 62
Joined: Sat May 04, 2019 23:14

Re: SAUSAGE PHOTO GALLERY (Without Original Recipes)

Post by Agoracritus » Tue May 28, 2019 22:04

I meant these last two posts to be part of my responses to a particular post regarding fast vs slow fermented, dry vs semi-dry sausages. I totally understand/appreciate why they got moved to this section of the forum, but just to be clear, I’m not trying to make a general statement about the subject...

That being said, it’s all good, but I kinda wish I’d noticed the “tweet” (autocorrect) before I posted them. I meant to say “tweak/adjust”, just in case that isn’t an obvious typo.
User avatar
Ferlizh
Newbie
Newbie
Posts: 2
Joined: Thu Jun 06, 2019 12:48

Re: SAUSAGE PHOTO GALLERY (Without Original Recipes)

Post by Ferlizh » Thu Jun 06, 2019 14:02

Image
This is what I have currently. Learned how to do this from my friend, he has this technology here in his home in Bavaria. Takes sometime but the results are always worth it.
Post Reply